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Homemade Thai Curry Paste with text overlay.

Thai Yellow Curry Paste

Fresh, bright, vibrant and spicy. These are the words that describe Thai curry paste. What if I told you that you can make 3 different curry pastes from scratch in under 20 minutes? Yep. Let's talk about how to make homemade Thai curry paste.
5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Servings: 6 ¼ cup servings
Calories: 29kcal
Author: Deborah Rainford

Ingredients

  • 4 cloves garlic
  • 2 stalks lemongrass
  • 2 shallots
  • 4 inch piece ginger
  • 1 teaspoon black cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon turmeric
  • 1 Tablespoon mild curry powder
  • 1 Tablespoon fenugreek seeds
  • 2 kaffir lime leaves
  • 2 Tablespoons fish sauce, soy sauce for vegetarians, tamari for gluten free
  • zest and juice of 2 limes

Instructions

  • Place all the ingredients in a food processor and blend.
  • Once you've made these pastes just pour them all into ziplock bags and lay them out flat to freeze. This means that they take up minimal space in your freezer. To use some paste simple pull the bag out of the freezer and use a knife to cut off how much you need. That way you don't have to defrost all the paste at once.

Nutrition

Calories: 29kcal | Carbohydrates: 5g | Protein: 1g | Sodium: 475mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 1.5mg | Calcium: 23mg | Iron: 1.6mg
have you made this recipe? I'd love to see it! Tag me @salted_mint or use #saltedmint!